Enjoy a lower-fat version of a classic breakfast dish. This dish retains rich flavors while reducing fat in the hollandaise sauce and using sweet potato for “toasts.”

Lower-Fat Eggs Benedict

Place sweet potato slices, in a single layer, in a small rimmed baking pan. Bake for 20 to 25 minutes or until fork-tender, turning halfway through. Top each sweet potato slice with a half slice Canadian bacon; bake for 3 to 5 minutes more or until heated through. Keep warm.

Meanwhile, for hollandaise sauce, fill a 3-qt. saucepan with 1 to 2 in. of water. Bring to a boil; reduce heat to medium-low. Whisk together egg yolk, yogurt, butter, flour, mustard, lemon zest and hot sauce in a medium heatproof bowl. Place bowl on top of the saucepan over simmering water. The bowl should nest in the saucepan without touching the water. Cook and whisk constantly until slightly thickened and mixture reaches 165 degrees. Remove from heat.

To poach eggs, fill a 5- to 6-qt Dutch oven with 3 qt. water; bring to a gentle simmer. Stir in vinegar. Break each of the whole eggs into a separate shallow cup, being careful not to break the yolk. Stir water mixture using a large spoon. While water is still moving, slide each egg into the simmering water. Poach eggs at least 3 minutes, turning occasionally, until the whites are completely set and the yolks reach desired doneness. Remove from water with a slotted spoon. Drain on a paper towels.

To assemble, place 2 sweet potato slices on each of 2 serving plates; top with poached eggs and sauce. Garnish with parsley, if desired. Season to taste with salt and pepper.